ILLALANGI ROCKET, ALMOND, PISTACHIO AND PARMESAN PESTO September 06 2014

INGREDIENTS

100g fresh rocket
250mls extra virgin olive oil
50g grated/shaved parmesan
Juice from a freshly squeezed Riverland lime
100g Illalangi Bush Tomato and Chilli Dukkah


METHOD

  1. Wash and spin rocket, place in food processor.
  2. Turn on food processor and add oil in a slow drizzle.
  3. Towards the end, add parmesan.
  4. Stop food processor and add lime juice and dukkah.
  5. Pour into serving dish.

Serve with crackers, or stir through cooked pasta.